Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch

By Bin Zhang, Qiang Huang, F. Luo, Xiong Fu, Hongxin Jiang, J. Jane. 2011

168 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/31fae4eecbd86734422d2f0c816453f3de242bad

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Jane
2. J. Aina
3. Ak Oladele

In Nutrition and Dietetics

1. J. Jane
2. J. Aina
3. Ak Oladele

Citations in the corpus

• Resistant starch: promise for improving human health. (2013, background): “Adding a chemical derivative to starch, such as octenyl succinic groups (27) or acyl groups (28), changes the structure of the starch and partially restricts the enzymatic hydrolysis of the starch molecule, resulting in resistant starch.”